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Kartoffelrosti (Potato rosti)

Recipe from: 7/1/1998 12:00:00 AM
Ingredients 4
Servings 4
Time 10 min + 8 hours


  • 1
  • 125
  • 4
  • 30
    hot water


40 min
Boil the potatoes in their skins and cool overnight.
Peel and shred the potatoes into julienne strips.
Heat the butter in a frying pan.
Add the potatoes and salt.
Cook over a low heat, turning frequently with a spatula until the potatoes are soft.
Press the potatoes with a spatula into a flat cake.
Sprinkle with hot water.
Cover and cook over a low heat until the potatoes are crusty and golden at the bottom, for about 15 to 20 minutes.
Shake the pan frequently to prevent scorching and sticking. Add more butter, if necessary.
Turn onto a hot serving dish, crusty side up and serve immediately.

Read more on: starch  |  shallow-fry

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